S/O: How Do You Cook Your Turkey?

esstee33

Title is pretty self-explanatory, but please illuminate me about your turkey cooking secrets. What I usually do (the total of like twice I've made my own turkey) is just a pretty simple roast turkey, with some pricked oranges and lemons shoved up inside it. It ends up very delicious but not all that exciting. But there's all sorts of things like brining that I don't know anything about, and I'm looking to get a little adventurous this year.

FiancB

I did this a couple years ago and am going to; do it again this year: http://therunawayspoon.com/blog/2011/10/bacon-blanketed-herb-roasted-turkey/

It's pretty awesome. Synopsis: bacon blanket. 

However, choose your food processor carefully. Last time I had a shitty blender and it went up in smoke. 

holyguacamole79

My mom brines the turkey.  SO good.  Last year DH fried it.  I have no clue what we are doing this year.

pinkcow13

I don't think I've ever cooked a turkey. To be honest, I'm not a huge fan of turkey. If I had to cook a turkey, I would probably marinate it for a few days.

What I do make sometimes on Thanksgiving or other holidays, is a pernil (Puerto Rican roast pork). I make a mean pernil if I must say so myself. I'm debating making one this year for Thanksgiving.

larrygaga

My mother does the traditional oven baking. My brother in law fries another turkey in a deep fryer. My sister bakes a ham.

We need that much meat to feed my huge family, lol. My favorite is the fried turkey because it doesn't dry out and the flavor is AMAZING> 

arrippa

I don't., but if I did, I want to fry it!

PrettyGirlLost

OMG guys STAHP with these Thanksgiving threads!!!  You are making me so hungry (

I am saving that bacon blanket turkey recipe to my Pinterest!  My Dad and DH did a turkey in a deep frier once, years ago, for a wild west theme party my Aunt hosted. . . it was awesome!  You have to be careful with the hot oil, though.

DH and I want to make a pre-Thanksgiving dinner this weekend. . . so this is a timely thread ;-)  I love any preparation that leaves a wonderful, crunchy, semi juicy skin on the turkey. . .Mmmmmmmmmm!  ANyone else like the skin?

esstee33

FiancB said:

I did this a couple years ago and am going to; do it again this year: http://therunawayspoon.com/blog/2011/10/bacon-blanketed-herb-roasted-turkey/

It's pretty awesome. Synopsis: bacon blanket. 

However, choose your food processor carefully. Last time I had a shitty blender and it went up in smoke. 

Oh my lord that looks incredible. 

dolewhipper

I used to do the roasting bag and that was super easy. I would put some herbs and butter under the skin and fill the cavity with an apple, lemon, orange and more herbs. Last 30-45 min I would cut it open so the skin would get a little crisp.

Last year I got a turkey from Whole Foods, asked them to butterfly it, and did this: 

http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe.html

A Whole Foods turkey was definitely more expensive but not butterflying a 16 pound turkey > money. Took a few days of dry brining but holy hell, that was the best turkey I'd ever had. Totally doing it again this year with the panzanella

emmaaa

We usually deep fry one and bake another. 

climbingsingle

I let my dad cook it. And then I eat it. 

ETA: I do know that my dad brines it starting from the night before. And it comes out slamming. 

littlemushroom

I use oven bags, rub it in oil (under and over skin), squeeze lemon juice over it, then season liberally with salt, pepper, garlic powder and spicy 5 pepper blend and shove lemon onion and garlic inside. Comes out moist and delicious every time.

My dad bbq's the turkey in a bag on the grill. Instead of gravy, we have BBQ juice to pour on the turkey and potatoes. It is also delicious.

amelisha

I brine mine. There are a ton of recipes out there but I just kind of wing it depending on how much time I have to let it brine (longer time = less salt). I heat the water, coarse salt, sugar (or honey or molasses or whatever I'm using), and whatever spices I feel like, simmer for ten or fifteen minutes, and then let it cool completely. Typically I include a bunch of coarsely chopped garlic, bay leaves, rosemary, thyme, and sage, and use white sugar and a bit of molasses for the sugar part (but I use about half as much sugar as most brine recipes recommend.)

Then, I add the cooled solution to a container large enough to cover the (thawed) turkey completely with water, add the turkey, and fill with cold water. If the weather is right (around freezing, no warmer or cooler), it goes in a camping cooler out on the patio. Otherwise, it has to go in the fridge and take up a ton of room. 

I try to brine it for 24 hours. Then I take it out of the solution, drain and clean the container I was using, rinse the turkey (so it's not too salty), and put the turkey back in the container and back in the fridge to dry out (another day at least.) Wet turkeys are harder to get a crispy skin on.

I do stuff my turkey, but I take the stuffing out a half hour before the turkey is done and put it in its own pan to finish cooking so it reaches a safe internal temperature.

I also do a rub on the skin before it goes in with some butter and herbs just to add another layer of flavour.

esstee33

@dolewhipper That sounds awesome, but I already have a bird and I'm definitely not game for butterflying it myself haha. 

beethery

I did one last month (I think?), I kinda went with what they tell you to do here: (CLICK), didn't do what they say with the gravy. Mostly because I wasn't interested in buying turkey innards and making 5 gallons of gravy.

PrettyGirlLost

amelisha said:

I brine mine. There are a ton of recipes out there but I just kind of wing it depending on how much time I have to let it brine (longer time = less salt). I heat the water, coarse salt, sugar (or honey or molasses or whatever I'm using), and whatever spices I feel like, simmer for ten or fifteen minutes, and then let it cool completely. Typically I include a bunch of coarsely chopped garlic, bay leaves, rosemary, thyme, and sage, and use white sugar and a bit of molasses for the sugar part (but I use about half as much sugar as most brine recipes recommend.)

Then, I add the cooled solution to a container large enough to cover the (thawed) turkey completely with water, add the turkey, and fill with cold water. If the weather is right (around freezing, no warmer or cooler), it goes in a camping cooler out on the patio. Otherwise, it has to go in the fridge and take up a ton of room. 

I try to brine it for 24 hours. Then I take it out of the solution, drain and clean the container I was using, rinse the turkey (so it's not too salty), and put the turkey back in the container and back in the fridge to dry out (another day at least.) Wet turkeys are harder to get a crispy skin on.

I do stuff my turkey, but I take the stuffing out a half hour before the turkey is done and put it in its own pan to finish cooking so it reaches a safe internal temperature.

I also do a rub on the skin before it goes in with some butter and herbs just to add another layer of flavour.

Oooh thanks for this info- I might try it this weekend :-)

PrettyGirlLost

beethery said:

I did one last month (I think?), I kinda went with what they tell you to do here: (CLICK), didn't do what they say with the gravy. Mostly because I wasn't interested in buying turkey innards and making 5 gallons of gravy.

OMG though my fav gravy is gravy made from turkey parts, fresh.

I am so hungry now, ugh!  I could go to Boston Market, but it's just not the same.

Maggie0829

Mine is super, super simple.  Put turkey in roasting pan on top of wire rack.  Pat dry with paper towels.  Smear with butter.  Salt and pepper inside and out.  Pop on top of roasting pan.  Throw in oven.  Last 30 minutes take off lid and let skin crisp.  Done.

amelisha

PrettyGirlLost said:

amelisha said:

I brine mine. There are a ton of recipes out there but I just kind of wing it depending on how much time I have to let it brine (longer time = less salt). I heat the water, coarse salt, sugar (or honey or molasses or whatever I'm using), and whatever spices I feel like, simmer for ten or fifteen minutes, and then let it cool completely. Typically I include a bunch of coarsely chopped garlic, bay leaves, rosemary, thyme, and sage, and use white sugar and a bit of molasses for the sugar part (but I use about half as much sugar as most brine recipes recommend.)

Then, I add the cooled solution to a container large enough to cover the (thawed) turkey completely with water, add the turkey, and fill with cold water. If the weather is right (around freezing, no warmer or cooler), it goes in a camping cooler out on the patio. Otherwise, it has to go in the fridge and take up a ton of room. 

I try to brine it for 24 hours. Then I take it out of the solution, drain and clean the container I was using, rinse the turkey (so it's not too salty), and put the turkey back in the container and back in the fridge to dry out (another day at least.) Wet turkeys are harder to get a crispy skin on.

I do stuff my turkey, but I take the stuffing out a half hour before the turkey is done and put it in its own pan to finish cooking so it reaches a safe internal temperature.

I also do a rub on the skin before it goes in with some butter and herbs just to add another layer of flavour.

Oooh thanks for this info- I might try it this weekend :-)

I think it's totally worth the bit of extra time. My mother won't even offer to cook holiday dinners any more because she thinks the brined turkey is so much better...and she usually eyerolls like mad about my chef-ly pretensions.

theartistformerlyknownas

I brine in apple cider, garlic, lots of other crap. Like so, just step 1. 

www.foodnetwork.com/recipes/anne-burrell/brined-herb-crusted-turkey-with-apple-cider-gravy-recipe.html

Then make a compound butter with more cider, apple syrup, other crap and rub that under the skin. couple halved apples and lemons in the cavity. Bake in an electric roaster. Like so.

http://allrecipes.com/recipe/maple-roast-turkey-and-gravy-2/

DEEEEE-licious. And the best gravy EVER.

PrettyGirlLost

amelisha said:

PrettyGirlLost said:

amelisha said:

I brine mine. There are a ton of recipes out there but I just kind of wing it depending on how much time I have to let it brine (longer time = less salt). I heat the water, coarse salt, sugar (or honey or molasses or whatever I'm using), and whatever spices I feel like, simmer for ten or fifteen minutes, and then let it cool completely. Typically I include a bunch of coarsely chopped garlic, bay leaves, rosemary, thyme, and sage, and use white sugar and a bit of molasses for the sugar part (but I use about half as much sugar as most brine recipes recommend.)

Then, I add the cooled solution to a container large enough to cover the (thawed) turkey completely with water, add the turkey, and fill with cold water. If the weather is right (around freezing, no warmer or cooler), it goes in a camping cooler out on the patio. Otherwise, it has to go in the fridge and take up a ton of room. 

I try to brine it for 24 hours. Then I take it out of the solution, drain and clean the container I was using, rinse the turkey (so it's not too salty), and put the turkey back in the container and back in the fridge to dry out (another day at least.) Wet turkeys are harder to get a crispy skin on.

I do stuff my turkey, but I take the stuffing out a half hour before the turkey is done and put it in its own pan to finish cooking so it reaches a safe internal temperature.

I also do a rub on the skin before it goes in with some butter and herbs just to add another layer of flavour.

Oooh thanks for this info- I might try it this weekend :-)

I think it's totally worth the bit of extra time. My mother won't even offer to cook holiday dinners any more because she thinks the brined turkey is so much better...and she usually eyerolls like mad about my chef-ly pretensions.

Oh no brined Turkey is amazing!!  My Dad did it one time just because he loves turkey.  He makes "thanksgiving" dinner a few times a year.

Now I just need to find people to invite over for dinner this weekend, because DH and the cat and I can't eat an entire turkey. . . sure, turkey leftovers rock, but that would be a lot of leftovers, lol!

dolewhipper

esstee33 said:

@dolewhipper That sounds awesome, but I already have a bird and I'm definitely not game for butterflying it myself haha. 

It really is. This thread reminded me to order my turkey today. 10-12 pound bird for 8 people? Sign me up.

Sometimes, depending on where you got it from, they may allow you to  bring it back and they can butterfly it for you, or you can take it to a butcher. To me, the wet brine is just too difficult. On the link, Alton also shows how to butterfly it in case you want to try. 

sophhabobopha

My family still doesn't let me cook on Thanksgiving. ):

theartistformerlyknownas

PrettyGirlLost said:

Oh no brined Turkey is amazing!!  My Dad did it one time just because he loves turkey.  He makes "thanksgiving" dinner a few times a year.

Now I just need to find people to invite over for dinner this weekend, because DH and the cat and I can't eat an entire turkey. . . sure, turkey leftovers rock, but that would be a lot of leftovers, lol!

I'll bring wine.

esstee33

lolo883 said:

I brine in apple cider, garlic, lots of other crap. Like so, just step 1. 

www.foodnetwork.com/recipes/anne-burrell/brined-herb-crusted-turkey-with-apple-cider-gravy-recipe.html

Then make a compound butter with more cider, apple syrup, other crap and rub that under the skin. couple halved apples and lemons in the cavity. Bake in an electric roaster. Like so.

http://allrecipes.com/recipe/maple-roast-turkey-and-gravy-2/

DEEEEE-licious. And the best gravy EVER.

Other than the weirdo gravy, the first link is totally the winner. 

southernbelle0915

I brine it - but not a super salty brine for a day. I roast it breast side down since the breast meat cooks more quickly and tends to dry out. That way all the juices drip on/through it. I'm also a big herb fan, so I'm usually stuffing herbs (rosemary, thyme, sage) up in there and between the skin/meat.

amelisha

I should perhaps add that you could bathe a golden retriever in my kitchen sink (it's huge) so I've got lots of room to muck around with brining and rinsing and stuff and that does make the whole process a lot easier with a large turkey.

beethery

PrettyGirlLost said:

beethery said:

I did one last month (I think?), I kinda went with what they tell you to do here: (CLICK), didn't do what they say with the gravy. Mostly because I wasn't interested in buying turkey innards and making 5 gallons of gravy.

OMG though my fav gravy is gravy made from turkey parts, fresh.

I am so hungry now, ugh!  I could go to Boston Market, but it's just not the same.

Don't get me wrong, I live for a giblet gravy. I just wasn't about to be bothered doing the most to make a small turkey for two people. If I was going all-out and having people over for Thanksgiving, you better believe I'd be scavenging for all the best shit and going way OOT to make sure shit was on point.

JaniV123

I learned and still am learning the secret family recipe from my great grandmother

ohannabelle

I've never brined a turkey. Just old fashioned stuffed and buttered and oven roasted, exactly like Maggie said. I ike a good classic. My sister does all kinds of weird ass fruit and meat crap in her stuffing, and injects elaborate spice crap under the skin. Everyone likes mine best. 

I make damned good gravy. I do not use giblets, because ack. Just the sight and smell of that on the stove grosses me out. And I hate the word, so strike three. Giblets are cat food, in my house. 

These turkey threads got to me, and now I have 11 pounds of turkey in my fridge. And stuffing. And potatoes and gravy. 

Just not my favorite meat. I love the way it smells, but pretty much, I value it for the nostalgia factor, and not much else. I can't wait for real Thanksgiving, which is prime rib roast.  

When Moose was younger, he was watching some Thanksgiving commercial, and he said, "What's with all the turkeys everywhere? What do turkeys have to do with Thanksgiving?" 

And I say, "Uhm. Moosey. Because that's what people eat for Thanksgiving."

And he says "What kind of people do that?"

He was honestly baffled. He thought I was bullshitting him. I had to convince him that no, we are the odd ones.

esstee33

ohannabelle said:

I've never brined a turkey. Just old fashioned stuffed and buttered and oven roasted, exactly like Maggie said. I ike a good classic. My sister does all kinds of weird ass fruit and meat crap in her stuffing, and injects elaborate spice crap under the skin. Everyone likes mine best. 

I make damned good gravy. I do not use giblets, because ack. Just the sight and smell of that on the stove grosses me out. And I hate the word, so strike three. Giblets are cat food, in my house. 

These turkey threads got to me, and now I have 11 pounds of turkey in my fridge. And stuffing. And potatoes and gravy. 

Just not my favorite meat. I love the way it smells, but pretty much, I value it for the nostalgia factor, and not much else. I can't wait for real Thanksgiving, which is prime rib roast.  

When Moose was younger, he was watching some Thanksgiving commercial, and he said, "What's with all the turkeys everywhere? What do turkeys have to do with Thanksgiving?" 

And I say, "Uhm. Moosey. Because that's what people eat for Thanksgiving."

And he says "What kind of people do that?"

He was honestly baffled. He thought I was bullshitting him. I had to convince him that no, we are the odd ones.

Please tell me about your non-giblet gravy.